Coca de Llanda – the name rolls off the tongue, doesn’t it? This traditional Spanish flatbread, originating from the Valencia region, is as fun to say as it is delicious to eat. Imagine biting into a crisp, yet slightly chewy crust, bursting with the bright flavors of citrus and a hint of sweetness. It’s the perfect treat any time of day, and the best part? It’s surprisingly easy to make at home, even for the busiest home baker!
Bringing a Taste of Spain to Your Kitchen
My first encounter with Coca de Llanda was in a charming little bakery tucked away on a cobbled street in Barcelona. The aroma alone was enough to draw me in – a warm, inviting scent of citrus and olive oil. One bite, and I was smitten. It was love at first taste!
Today, I’m going to share my tried-and-true recipe, the one that consistently produces a Coca de Llanda that transports me right back to that sun-drenched Barcelona afternoon.
Ingredients for a Delicious Coca de Llanda:
You’ll be happy to know that this recipe calls for pantry staples you likely already have on hand.
- 250g all-purpose flour (you can also use a combination of all-purpose and bread flour for a chewier texture)
- 60ml olive oil, plus extra for greasing the pan and drizzling
- 100ml warm water
- 50g granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Zest of 1 orange
- Zest of 1/2 lemon
- Optional toppings: powdered sugar, pine nuts, rosemary sprigs
Tools You’ll Need:
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Citrus zester
